Cinnamon Sugar Almond Cupcakes
The recipe Cinnamon Sugar Almond Cupcakes can be made in around 45 minutes. One portion of this dish contains approximately 4g of protein, 23g of fat, and a total of 548 calories. This lacto ovo vegetarian recipe serves 12 and costs 96 cents per serving. Plenty of people made this recipe, and 690 would say it hit the spot. It works well as a cheap side dish. This recipe from Life, Love, and Sugar requires egg whites, sour cream, baking powder, and cinnamon sugar. This recipe is typical of American cuisine. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so great. Users who liked this recipe also liked Cinnamon Sugar Swirl Cupcakes, Pumpkin Cupcakes With Cinnamon Sugar Frosting, and Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream.
Servings: 12
Ingredients:
1 2/3 cups (240g) all purpose flour
1/2 tsp almond extract
1 tsp baking powder
1/4 tsp baking soda
3/4 cup butter (170g), room temperature
2 1/4 tsp cinnamon
Cinnamon Sugar Almonds
3 egg whites
1/2 cup (120ml) milk
4 cups powdered sugar
1/2 cup shortening
1/2 cup (120ml) sour cream
1 cup (200g) sugar
2-3 tbsp water or milk
Equipment:
oven
mixing bowl
whisk
muffin liners
wire rack
Cooking instruction summary:
1. Preheat oven to 350 degrees.2. Whisk together flour, sugar, baking soda, cinnamon and baking powder in a large mixing bowl.3. Add butter, egg whites, almond extract, sour cream and milk and mix on medium speed until smooth.4. Fill cupcake liners a little more than half way.5. Bake 18-20 minutes.6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.7. To make the icing, beat the shortening and butter until smooth.8. Slowly add 3 cups of powdered sugar. Mix until combined.9. Mix in the cinnamon, vanilla extract and 1 tbsp water.10. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.
Step by step:
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda, cinnamon and baking powder in a large mixing bowl.
3. Add butter, egg whites, almond extract, sour cream and milk and mix on medium speed until smooth.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
7. To make the icing, beat the shortening and butter until smooth.
8. Slowly add 3 cups of powdered sugar.
9. Mix until combined.
10. Mix in the cinnamon, vanilla extract and 1 tbsp water.1
11. Add the rest of the powdered sugar and mix until smooth.
12. Add more water to get the right consistency, then ice the cupcakes.
Nutrition Information:
covered percent of daily need
